Eggnog Cake

Method for cake:

1. Preheat the oven to 170C/150C Fan/Gas Mark 3.
2. Combine the sugar, rapeseed oil and lemon juice and whisk until creamy.
3. In a separate bowl, whisk the Crackd® The No-Egg-Egg®, eggnog and plant milk together until frothy.
4. Pour the Crackd mixture into the sugar/oil and whisk well until smooth.
5. Sieve the flour and baking powder into the other ingredients and whisk on a slow speed until all the ingredients are just combined and smooth.
6. Line 2 x 23cm cake tins with baking and pour the mixture into the tins.
7. Place in the centre of the oven and cook for 35-45 minutes until golden brown.

Method for filling:

1. In a bowl whisk together the Crackd® The No-Egg-Egg® with the sugar and corn flour.
2. Place the milk in a saucepan and bring to a simmer.
3. Add the eggnog and vanilla to the milk and pour into the Crackd and sugar whisking all the time.
4. Pour back into the saucepan and gently heat through until it thickens, add the brandy and allow to cool completely.
5. Whisk the vegan double cream into a stiff peak.
6. Whisk the thickened custard until smooth, combine well with the whipped cream and spread generously between the two cakes saving some for the top.